Toll House Cookie Recipe

• 分量: 28 servings
• 調理時間: 15 minutes
• 総時間: 55 minutes

材料

½ cup salted butter (room temperature (4 ounces)

½ cup shortening

3/4 cup granulated sugar (177 grams)

3/4 cup packed brown sugar (180 grams)

1 teaspoon vanilla extract

2 large eggs (room temperature)

2 1/4 cups all-purpose flour (293 grams)

1 teaspoon baking soda

1 teaspoon salt

2 cups semi-sweet chocolate chips

1 cup mini chocolate chips (divided)

手順

Preheat the oven to 375º Fahrenheit. Line cookie sheets with silicone baking mats or parchment paper.

In the bowl of a stand mixer (or with a large mixing bowl and hand mixer), cream together the butter and the shortening until smooth.

Add the sugars and beat again until smooth, scraping the sides of the bowl as needed.

Add the vanilla and eggs. Beat until well mixed.

Add the flour, baking soda and salt to the mixer bowl. (No need to combine the flour mixture in an extra bowl!)

Turn the mixer on slow at first just until combined, then turn on medium speed until mixed well, scraping the bowl to make sure everything is evenly mixed.

Add the semi-sweet chocolate chips and ½ cup of mini chocolate chips. Mix just until combined.

Chill the dough for 30-60 minutes in the refrigerator.

Using a large cookie scoop, scoop the cookie dough onto the baking sheets, leaving 3 inches between each cookie. I made big cookies, ¼ cup cookie dough for each (about 70 grams of dough for each cookie.)

Press the remaining 1/2 cup of mini chocolate chips into the top of the cookie dough balls.

Bake for 10-12 minutes or until the edges of the cookies are lightly golden brown.

Allow the baked cookies to cool on wire racks before storing in an airtight container at room temperature.

You can also store the cookies in the freezer for up to 2 months.

栄養

• カロリー: 253 kcal
• 脂肪総量: 14 g
• 飽和脂肪: 7 g
• 不飽和脂肪: 5 g
• トランス脂肪: 1 g
• コレステロール: 24 mg
• ナトリウム: 161 mg
• 炭水化物総量: 30 g
• 食物繊維: 1 g
• 糖質総量: 20 g
• タンパク質: 3 g